Raspberry Bavarian Cake

• 5 packages (12 ounces each) frozen unsweetened raspberries, thawed
• 2 cups confectioners' sugar
• 2 envelopes unflavored gelatin
• 1/3 cup plus 1/2 cup cold water, divided
• 38 ladyfingers, split
• 2 tablespoons seedless raspberry jam
• 1 teaspoon water
• 1 carton (12 ounces) frozen reduced-fat whipped topping, thawed, divided

1. In a large saucepan, combine raspberries and confectioners' sugar. Bring to a boil. Reduce heat; simmer for 5-10 minutes or until bubbly and sugar is dissolved, stirring occasionally. Mash and strain raspberries, reserving syrup. Discard seeds; set aside.
2. In a small saucepan, sprinkle gelatin over 1/3 cup cold water; let stand for 1 minute. Heat over low heat stirring until gelatin is completely dissolved. Stir in remaining cold water and raspberry juice. Cover and refrigerate for 1-1/2 to 2 hours or until slightly thickened, stirring occasionally.
3. Meanwhile, line the bottom and sides of a 9-in. springform pan with ladyfingers. In a small bowl, combine raspberry jam and water; spread over ladyfingers lining bottom of pan. Fold 3-3/4 cups whipped topping into raspberry mixture. Pour into prepared pan. Cover and refrigerate for at least 3 hours or until firm. Garnish with remaining whipped topping.

sugar, unflavored gelatin, cold water, ladyfingers, seedless raspberry jam, water, frozen reducedfat whipped topping

Taken from www.tasteofhome.com/recipes/raspberry-bavarian-cake/ (may not work)